Cheesy Breakfast Potatoes are creamy, cheesy, and the ultimate comfort food for breakfast or brunch. Made with frozen hash browns, sour cream, cream of chicken soup, and plenty of melted cheese, this easy casserole is perfect for holiday mornings, weekend breakfasts, or feeding a crowd.
It comes together with just a handful of simple ingredients and can even be assembled the night before, making busy mornings so much easier.
Be sure to try my Potato Fritters and these Loaded Potato Bites for two other simple potato dishes.
One thing is for certain. There is so much flavor in this cheesy potato bake. It's an easy recipe for all skill levels to make, and it turns out perfectly every time. It can be a whole meal in itself, or a side dish to pair with some crispy bacon or sausage, and your favorite eggs for a complete breakfast.
Why You'll Love This Recipe
- Easy make-ahead breakfast casserole
- Perfect for holidays and brunch
- Uses frozen hash browns for convenience
- Creamy, cheesy comfort food
- Great for feeding a crowd
- Beginner-friendly recipe
- Easy to customize with your favorite add-ins
Before You Get Started
- Thaw the hash browns slightly for easier mixing.
- Reserve some cheese for the topping.
- Taste the sauce before adding the potatoes and adjust the seasoning if needed.
- Let the casserole rest for 5-10 minutes after baking, so it thickens before serving.
Ingredients
- Frozen shredded hash browns -The shortcut that makes this recipe so easy.
- Butter - This needs to be melted. I use salted butter, but if you have unsalted, just add a pinch of salt.
- Sour cream or Greek yogurt - Either option works, but the yogurt will give you more added protein.
- Condensed cream of chicken soup - Creates the creamy sauce. Cream of mushroom works well too.
- Milk - This helps thin out the mixture.
- Shredded cheese - Sharp cheddar cheese gives the most flavor, but Monterey Jack or Colby Jack are also delicious.
- Salt and pepper - Season to taste.
See recipe card for quantities.
How to Make Cheesy Breakfast Potatoes
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
Step One: Reserve half of the cheese. Add the butter, sour cream, soup, milk, remaining cheese, salt, and pepper to a large bowl.
Step Two: Mix well. Season the sauce to taste.
Step Three: Add the potatoes to the casserole dish. Top with the sauce and mix. Spread evenly.
Step Four: Top with the reserved cheese.
Step Five: Put the pan in the oven and bake for 40-45 minutes. The top should be golden brown, and the sauce will be bubbling.
Top tip
For the crispiest cheesy topping, broil the casserole for 2-3 minutes at the end of baking. Watch it carefully so the cheese doesn't burn.
Variations
- Breakfast Meat – Stir in cooked bacon, sausage, or diced ham.
- Vegetables – Add diced red bell peppers, spinach, mushrooms, or green chiles. Thinly sliced green onion sprinkled on top is another good choice.
- Extra Cheese – Try Pepper Jack, Monterey Jack, Colby Jack, or a Mexican cheese blend.
- Spicy Version – Add diced jalapeños, cayenne pepper, or hot sauce.
- Crunchy Topping – Sprinkle crushed cornflakes mixed with melted butter over the top before baking.
See these Smoked Cheesy Potatoes for another easy and flavorful dish.
Equipment
To make these easy cheesy potatoes, you'll need a prepared baking dish and a measuring cup.
Storage
Once the potatoes are cooled to room temperature, store leftovers in an airtight container and keep them in the fridge. You can then reheat in the microwave to eat. For the best flavor, reheat and eat within 2-3 days.
Common Questions
If you want to turn this into a heartier meal, you can easily add toppings to the dish. Chopping up a green bell pepper and adding it is great for crunch; a diced yellow onion is always a good idea, or you can even add some green chilies to the top. If you're a fan of spicy, you can add some fresh jalapeños as well.
Yes. Assemble the casserole, cover, and refrigerate overnight. Remove it from the refrigerator about 30 minutes before baking.
You may notice that when you first take it out of the oven, it looks a bit thin. All you have to do is let it cool down some to thicken up. This just takes a few minutes of time and makes a big difference in the overall texture.
Absolutely. If you have time and want to shred your own potatoes, go for it. You can use a food processor to help if yours has that setting, or you can use a grater and do it by hand.
Yes. Bake the casserole, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related
Looking for other recipes like this? Try these:
- Venison Breakfast Sausage Recipe
- Bacon on a Stick
- Chorizo Casserole Recipe
- Leftover Pizza Breakfast Casserole
Recipe
Cheesy Breakfast Potatoes
Ingredients
- 10 cups frozen shredded potatoes thawed
- 4 tablespoon butter melted
- ½ cup sour cream or Greek yogurt
- 10.5 oz condensed cream of chicken soup (one can)
- 1 cup milk
- 2 cups shredded cheddar cheese divided
- 2 tablespoon minced onion
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
- Set aside 1 cup of the shredded cheese to use as a topping. Stir together the remaining ingredients.
- Spread in the prepared baking dish.
- Sprinkle with the reserved cheese.
- Bake for 40-45 minutes, until the casserole is golden and bubbly.
Nutrition
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